Photo: Ernest Porzi
Cured ham & remoulade tartines
9 ingredients
15 min + 10 min
Serves 6
openrecipes
This dressing works brilliantly with crisp cucumber and fennel. You could serve the remoulade as a starter with liver pâté, too
Estimated Nutrition (whole recipe, rough)
496
Calories
34g
Protein
26g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cured Ham | 100g cooked | 145 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large cucumber
- 2 fennel bulbs
- 175g good mayonnaise (we used a 180ml jar)
- 1 tbsp Dijon mustard
- ½ lemon zest and juice
- handful flat-leaf parsley , chopped
- 1 tbsp small capers , drained
- 400g/ 14oz dark sourdough loaf , sliced
- extra-virgin olive oil and a mix of cured ham and salami, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
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By bbcgoodfood ·
Recipe sourced from
openrecipes